Basic Vinaigrette and Variations

One thing that makes my life tremendously easier is when I wash and prep all the veggies and fruit I buy right when I get home from the market before I even put them away. I wash them with a special fruit/veggie wash that removes waxes and pesticides (even when I buy organic), then I remove all the stems and such, slice and dice to my liking, and place in storage containers. Having a large bowl for scraps next to the cutting board is very helpful and will save a lot of steps (I learned that from watching Rachel Ray). Being able to grab the veggies and fruit out of the fridge all week and throw them directly in a pan, salad bowl or on some cereal/yogurt means a much faster meal and gives them a much better chance of being consumed. I often make a quick vinaigrette as well. Then I have no excuses to not eat my veggies!

There’s really no reason to ever buy salad dressing, especially a vinaigrette! They are ridiculously easy to make and you should have everything you need in your pantry and refrigerator. Make sure you have good olive oil and good wine vinegar, balsamic vinegar, fruit vinegar (I like cherry) or fresh lemon juice on hand. Trader Joe’s is a great place to buy good vinegar and oils at good prices. These are just a few combinations – the possibilities are endless!

Ingredients

Balsamic Vinaigrette

1/2 cup good, aged balsamic vinegar (I get mine at Costco)

2 cloves garlic, grated

salt and fresh ground pepper, to taste

1 cup extra virgin olive oil

Herb Vinaigrette

1/3 cup fresh lemon juice or red wine vinegar

2 TB fresh herbs, chopped

1 clove garlic, grated (optional)

salt and fresh ground pepper, to taste

1 cup extra virgin olive oil

Cherry Vinaigrette

1/2 cup cherry balsamic vinegar

salt and fresh ground pepper, to taste

1 cup extra virgin olive oil

Preparation

The basic preparation for a vinaigrette is as follows and applies to each combination. In a medium size bowl, combine acidic ingredients (vinegar, lemon juice), garlic, herbs, salt, pepper and other flavorings/spices and mix with a wire whisk. In a slow stream, add oil, whisking as you go to emulsify.

Store in refrigerator.

Okay, I’m going to go on about this a little more because it’s something I find very exciting (sad, I know). Now that we know the basic formula, 1 part acid to 2-3 parts oil, let’s talk about some more combinations I like. Always use fresh ingredients, if possible, and always add salt and fresh ground pepper.

Hello! I'm Molly, aka Auntie. I live in beautiful Bend, OR with my husband, twin girls, and our dogs, Scooter and Scout. I love to share cherished family recipes and develop recipes of my own, focusing on wholesome, healthy ingredients. I started this blog with the intention to teach my nieces and others to prepare meals on their own and demystify the process a bit. I hope to encourage and inspire home cooking because I truly believe it’s essential to our health and well-being.